Samir Gebrael

Jacksonville, FL 32277
sugarangel911@gmail.com
+19048688416

Ranked #14 in World (of 150 properties) at Hyatt Regency for Banquets
Increased Banquet Sales from $1.5M to $2.5M for Wyndham
Fed at many as 3000 people impromptu as a Private Chef
Accomplished, creative, intuitive Executive Chef artistically adept at delivering a memorable dining
experience for all – regardless of the venue and available resources. Formally trained in the culinary
arts with knowledge of all types of
Gastronomy including diverse dishes from around the globe – Continental, classical
French,
Italian, Mediterranean – as well as Gluten Free, Vegan, Spa, special dietary requirements. Business
savvy, controlling costs through standardization, establishing efficiency in the kitchen – while selecting
& negotiating the very best ingredients and pricing to delight guests

Work Experience

Executive Chef
Deer Creek Country Club
January 2019 to 2023
Oversaw kitchen staff and ensured the quality of food items. Hired and trained 4 staff, expediting orders
to maintain a steady flow of dishes and creating dishes to add to the menu. Banquet and individual meals
· Developed unique and cuisine-appropriate menus
· Collaborated with the Restaurant Manager to set item prices
· Stayed current on developing trends in the restaurant industry
· Maintained the kitchen and surrounding areas in conditions that meet the company standards and
health code regulations
· Monitored inventory and purchasing supplies and food from approved vendors
· Hired, trained, and supervised kitchen staff
· Assisted and directed kitchen staff in meal preparation, creation, plating and delivery
· Identified and introduced new culinary techniques
· Prepared meals and completed prep support as needed
Key Achievements
· Brought kitchen up to sanitized status
· Increased sales, bringing back members who had stopped coming due to quality of food and menu
choices

Banquet Chef
Hyatt Regency - Jacksonville, FL
January 2017 to December 2019
Planned, managed, and executed daily events (up to 10 at any one time) in 122,000 sq. ft hall for up
to 2000 people – both buffet and plated. Managed staff of 8 FT culinary associates, PT associates as
needed. Largest team 15
· Planned and directed food preparation and culinary activities; oversaw food storage and rotation
· Planned and priced menus; estimated food and labor requirements, costs
· Recruited, trained & managed kitchen staff; gave creative instruction
· Arranged for equipment repairs; sourced menu ingredients, negotiated pricing, built strong relationships
with vendors; monitored inventory and purchased product
· Established presentation technique and quality standards; gave prepared plates the "final touch"
· Ensured proper equipment operation/maintenance; ensured sanitation regulations & safety standards
met
· Performed all site visits and taste panels for perspective clients
· Maintained company standards and brand consistency
· Provided meaningful hospitality, engaging guests, and building relationships; ensured guests’
satisfaction by focusing on food quality and high standard of service
Key Achievements
· Attained rank of #14 in the world of 150 Hyatt properties, grossing $15M
· Maintained guest satisfaction scores at 89% through focus on Guest Relationships
· Eliminated turnover, keeping staff engaged and challenged through cross training

Executive Chef | Manager (Aramark)

Jacksonville University - Jacksonville, FL
January 2015 to December 2017
Oversaw and provided leadership for a $5M yearly revenue facility serving up to
3000 students and faculty daily in a cafeteria setting. Managed staff of 35 with
4 team leads
· Prepared an annual budget and achieved financial goals throughout the year through proper forecasting,
cost controls, and labor management; estimated food consumption; planned and priced menus
· Trained and verified that each staff member was compliant with federally regulated policies regarding
food handling and safety; gave creative instruction; established presentation and quality standards
· Encouraged employees to provide outstanding customer service by enthusiastically welcoming diners,
suggesting complementary menu items, regularly checking on guests and serving the highest quality
food
· Oversaw the preparation, presentation, and delivery of food to guarantee that guests received meals
that were proportionate, consistent, cooked properly and aesthetically stunning
· Mediated conflict and resolved customer complaints related to food quality, timing, service rendered
· Inspected kitchen areas, workstations, and dining areas to verify that all were clean, safe and in order
· Created employee schedules and found viable solutions when an employee was unable to make a shift
· Reviewed restaurant ratings, employee conduct and guest feedback to determine areas for
improvement and designed innovative solutions to problems
· Monitored inventory and purchased food and restaurant supplies; maintained a reasonable inventory
and monitored finances, determining compliance with assigned budgets; analyzed variances; negotiated
advantageous food costs
· Provided meaningful hospitality, engaging guests, and building relationships
· Ensured proper equipment operation/maintenance; ensured sanitation regulations and safety standards
met
Key Achievements
· Improved food quality through careful instruction in following recipe & times
· Decreased turnover to 5% through maintaining staff engagement, cross training, recognition
Business Fleet Manager
CSX Transportation - Jacksonville, FL
January 2010 to December 2015
Managed all F&B operations including all purchasing, of the CSX Corporate
Executive Luxury Train and provided upscale banquets to dignitaries, celebrities, and politicians across
the US in confined spaces with extremely high standards.
Served groups from 40 to 1350 including 4 course meals. Managed staff of 6 Chefs,
3 prep & dishwashers, 40 wait staff
Key Achievements
· Created and executed menus for events such as the Kentucky Derby, Super Bowl and
Masters
· Produced menus to fit the themes of high-end events, emphasizing quality ingredients while controlling
food costs; selected and negotiated with vendors

Food & Beverage Director

Wyndham Hotel - Jacksonville, FL
January 2009 to December 2010
Managed the Food & Beverage Department for 14 banquet rooms, sit down restaurant, bar, outdoor
snack bar and outdoor wine bar; also room service for 340 guest rooms. Maintained total yearly F&B
revenue in excess of $2M.
Managed over 35 staff members and 4 team leads at any one time.
· Prepared an annual budget and achieved financial goals throughout the year through proper forecasting,
cost controls, and labor management; estimated food consumption; planned and priced menus
· Arranged for equipment purchase and repairs; sourced menu ingredients, negotiated pricing, built
strong relationships with vendors; monitored inventory and purchased product
· Established presentation technique and quality standards
· Monitored inventory and purchased product
· Ensured proper equipment operation/maintenance; ensured sanitation regulations and safety
standards
· Provided meaningful hospitality, engaging guests, and building relationships
Key Achievements
· Increased guest satisfaction 10%, from 70% - 89% by improving food quality, times and professionalism
of service providers
· Increased Health Scores to B++

Executive Chef
Golf Club of Amelia Island - Fernandina Beach, FL
January 2007 to December 2009
Managed the kitchen’s daily operations and staff of 2
· Prepared an annual budget and achieved financial goals throughout the year through proper forecasting,
cost controls, and labor management; estimated food consumption; planned and priced menus
· Created new recipes and designed overall menu, including specials each week
· Monitored inventory and purchased product; ordered and arranged pickup or delivery of foods
· Coordinated and directed all food preparation, from prep through service
· Established presentation technique and quality standards; monitored the quality of all food and
beverages
· Tracked, recorded, and maintained inventory stock including foods, beverages, and kitchen supplies
· Oversaw repairs of kitchen appliances
· Hired and trained new kitchen staff; gave creative instruction
· Maintained a clean kitchen and followed all state food safety and sanitation laws
· Provided meaningful hospitality, engaging guests, and building relationships
· Ensured proper equipment operation/maintenance; ensured sanitation regulations and safety
standards
Key Achievements
· Highly praised for creative menu options
· Produced A- Health Scores consistently

Assistant Food & Beverage Director

Holiday Inn Airport - Jacksonville, FL
January 1997 to December 2007
Served as Manager on duty for the 489-room hotel

Kitchen & Front of House Manager | Banquet Chef

Jacksonville Golf & Country Club - Jacksonville, FL
January 1995 to December 2007
Oversaw the daily restaurant’s operation

Assistant Food & Beverage Director

Summer Beach Golf Club - Amelia Island, FL
January 1993 to December 1995

Private Chef (Seasonal)

U.S. Open Men’s Golf Nascar Masters - Derby, KY
*Employment by invitation only. Managed and executed snacks and meals for as many as 1500 people
in a variety of settings often without pre-planning of menu necessitating creative combinations of
ingredients

Education

Associate of Culinary Arts in Culinary Arts

Florida State College - Jacksonville, FL

Associate of Hospitality Management in English, French

Skills
• Preparing Annual Budget
• Negotiation, Vendor Management
• Planning & Pricing Menus
• Controlling Labor & Waste
• Maintenance
• Controlling Food Costs
• Kitchen Safety &
• Sanitation
• Forecasting, Strategic Planning
• Performance Management
• Meaningful Hospitality
• Analyzing Variances, Mitigating
• Presentation & Quality Standards
• Customer Service
• Recruiting
• Hiring
• Onboarding
• Equipment Operation
• Training
• Coaching
• Development
• Cooking
• Hospitality
• Guest relations
• Supervising experience
• Food handling
• Customer service
• Leadership
• Training & development
• Forecasting
• Purchasing
• Pricing
• Recruiting
• Negotiation
• Procurement
• Budgeting
• Team management
• Sales

Certifications and Licenses

Food Safety Certification

ServSafe
May 2020 to May 2024